Table of Contents

Inspired from https://www.liveeatlearn.com/korean-kimchi-soup/#wprm-recipe-container-39054

Ingredients:

• 6 scallions
• 2.5 tbsp minced garlic
• 1 tbsp freshly grated ginger
• 1 tbsp oil
• 4 cups veggie broth (or 4 cups water and 4 tsp veggie bullion paste from Costco)
• 2 tbsp gochujang paste
• 1 medium daikon radish; peeled and diced into chunks
• Desired amount of kimchi (I used Mother In Laws Everyday Kimchi)

How to make

1. Chop the scallions and separate the whites and greens
2. In a pot, sauté the white parts of the scallion, 1 tbsp freshly grated ginger, and 2.5 tbsp minced garlic in 1 tbsp oil for about 4-5 minutes on Medium heat
3. Add the 4 cups of veggie broth, 2 tbsp gochujang paste, and diced daikon radish to the pot
4. Bring it to a simmer and cover it for 10 minutes.
5. Stir in the kimchi and add soy sauce to taste if you need more saltiness (you can also add miso for flavor over saltiness)